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I’m always talking about quinoa- it’s my FAVORITE grain EVER (even though it’s really a seed)! Not only is it tasty, but it’s full of amazing nutrients that you just don’t find in things like white rice, for example. It has all 9 essential amino acids meaning that it truly is a complete whole grain and it’s gluten and cholesterol free! And get this, it also has a high protein content! Talk about eating something that really packs a nutrition punch!

You can find quinoa almost everywhere these days and it’s generally organic which is awesome! I love getting mine from Trader Joe’s- it comes in an awesome box with many, many servings, but not too many since it’s just me cooking (and often for Neil too).

I wanted to share one of my favorite ways to prepare quinoa. Seriously, this is soooo delicious and it’s really going to fill you up with a really well-balanced combo and the best part… it’s really easy! You guys know me, I can’t cook anything that’s complicated! I’ll take you from start to finish and give you my hints on cooking quinoa along the way!

So…. without further ado….

Heather’s Veggie Quinoa

Ingredients:

1/4 Cup Uncooked Quinoa

1/2 Cup Water

1 Large Carrot

1 Large Celery Stalk

1 Tbsp Olive Oil

Himalayan Salt (to taste)

Garlic (to taste and in whatever form you like)

Pepper (to taste)

Salsa or Braggs Liquid Aminos as desired

Directions:

1. Cut carrot and celery into bite-sized pieces. I’m not picky about shape, so I just cut little half circles for the celery and circles for the carrots. Just make sure it’s easy for you to eat.
2. Heat 1 Tbsp Olive Oil in a saute pan and add Himalayan Salt, Garlic and Pepper (all to taste- me.. I go heavy on the garlic!).
3. When the pan is heated add Carrots and Celery. Toss in pan frequently so nothing burns….
4. But in the meantime rinse and drain Quinoa. This is really important because Quinoa is an awesomely smart grain that has a bitter-tasting coating on it so birds don’t eat it in the fields. When we rinse it, we remove that coating so trust me, take a little time to rinse it.
5. Put Quinoa and 1/2 Cup Water in a Medium Saucepan and heat on high to a boil. As a side note, I REALLY like garlic so I add some garlic to the Quinoa itself.
6. When the Quinoa and Water come to a boil, your veggies should be nicely coated, seasoned and a little tender, so add them into the Quinoa and Water saucepan. Scrape all that goodness out of the bottom of the saute pan and into the saucepan!
7. Cover saucepan and turn heat down to low. Simmer for 15-20 minutes or until all the water is absorbed.
8. Let sit just a few minutes because it’s going to be HOT and you don’t want to burn yourself.
9. I like mine just like that or sometimes I’ll add a little heat with some salsa or some additional flavor with Braggs Liquid Aminos (seriously if you haven’t tried that stuff RUN, do not walk, to Whole Foods and get it).

This recipe serves 1, but you can easily ramp it up to feed the whole family. Also, feel free to use whatever veggies you have lying around- that’s what is SO great about it! It can be a dinner when you’re not sure what to make! And for anyone who’s not Vegan or Vegetarian, some grilled chicken breast is also lovely with this!